Cherry Pie #4thJuly.
It’s the 4th July so let’s whip up something all American like Cherry pie !
Adulterated from Bon Appetit who say “Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust”. NB: making pastry is easier than you think!
You need for 8 fashionista or 26 models:
Crust
• ⅓ cup almond flour ( grind your own almonds)
• ¼ cup caster sugar
• 1 teaspoon salt
• 2½ cups plain flour, plus more for surface
• 1 cup or 225 grams chilled unsalted butter, cut into pieces
• 2 large egg yolks
Filling and assembly
• flour for surface
• 1 cup sugar
• 1 tablespoon finely grated lime zest
• 3 tablespoons cornstarch
• pinch of salt
• 6 cups of fresh cherries, pitted, or 6 cups frozen cherries
• 1 large egg, beaten to blend
• Demerara sugar (for sprinkling)
• Pull on Valentino black lace gown from Bergdorfs.
• Sock down a champagne.
• Whizz up the almonds so they are ground as fine as flour more or less.
• Add the sugar, salt, and 2½ cups of flour into the food processor and give it another whizz.
• Add butter and pulse until mixture resembles coarse cornmeal.
• Whisk egg yolks and ¼ cup ice water in a small bowl and drizzle over flour mixture.
• Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).( Like your moisturiser)
• Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute.
• Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
• DO AHEAD: Dough can be made 3 days ahead. Keep chilled. That’s the dough not you.
Filling and assembly
• Preheat oven to 200 degrees .
• Let dough sit at room temperature to soften slightly, about 5 minutes.
• Roll out 1 disk of dough on a lightly floured surface to a 12” round.
• Transfer to a parchment-lined baking sheet and chill. With a glass of wine.
• Repeat with remaining disk of dough.
• Combine sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest.
• Whisk in cornstarch and salt until there are no lumps in cornstarch.
• Add cherries and toss to coat. That’s the cherries not the Burberry.
• Carefully transfer 1 crust to a 9” pie dish.
• Lift up edges and allow dough to slump down into dish. Like you on a Friday night.
• Trim edges to even out crust if needed.
• Scrape in cherry filling and arrange so neat.
• Using a ¾”-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish.
• Place over filling.
• Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired. Not your hair the pastry.
• (Alternatively, assemble pie, then cut X’s or slits into crust.)
• Brush crust with egg and sprinkle with sugar.
• Chill pie until crust is firm like Miranda Kerr’s thighs, 20–30 minutes.
• Place pie on a parchment- or foil-lined baking sheet.
• Bake until crust is golden as you will be after a holiday in Provence, about 30 minutes.
• Reduce oven temperature to 180 and bake, tenting with foil if crust is browning too quickly like Donatella , until juices are bubbling and crust is deep golden brown like a Chloe bag, 50–60 minutes longer.
• Transfer to a wire rack and let cool at least 4 hours before slicing.
• DO AHEAD: Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.
• Yum